Ah, now we’re talking dessert! A Boston Cream Poke Cake is basically a fun, easier twist on the classic Boston Cream Pie—you get all the delicious custard and chocolate flavors, but in a soft, moist cake. Here’s a full breakdown and recipe:
Boston Cream Poke Cake
Ingredients:
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
For the Filling (Pastry Cream-style):
- 1 package instant vanilla pudding (3.4 oz)
- 2 cups cold milk
- 1 cup whipped topping or whipped cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Bake the Cake:
- Prepare the cake according to box instructions and bake in a 9×13-inch pan. Let it cool slightly.
- Poke the Cake:
- Using the handle of a wooden spoon or a fork, poke holes all over the cake (about 1 inch apart).
- Prepare the Filling:
- Whisk together instant pudding and cold milk until thickened (about 2 minutes).
- Fold in whipped topping for extra creaminess.
- Fill the Cake:
- Pour the pudding mixture over the cake, letting it seep into the holes. Spread evenly. Refrigerate 30 minutes to set.
- Make Ganache:
- Heat heavy cream until just simmering. Pour over chocolate chips. Let sit 2–3 minutes, then stir until smooth.
- Pour ganache over the chilled cake and spread evenly.
- Chill & Serve:
- Refrigerate at least 1 hour before serving for best flavor.
💡 Tip: For an extra Boston Cream Pie vibe, cut the cake into squares and serve chilled with a dollop of whipped cream.
If you want, I can also give a “from scratch” version without using a cake mix or instant pudding, so it tastes just like bakery Boston Cream Pie.
Do you want me to do that?
